Stir-frying is a fast Asian cooking method which allows vegetables and meat to retain both texture and flavour. This quick and easy beef stir-fry recipe originates in China, and is an appetising dish best served with rice.
The traditional Asian way of cooking ensures the vegetables are full of texture and flavour.
- 500g beef flank steak, sirloin steak as a substitute
- 5 tsp dark soy sauce
- 1 tsp Chinese rice wine or dry sherry
- 1/2 tsp sugar
- 1 tsp Maizena mixed into a tbsp of water
- 200g fresh rice noodles or a packet of dried rice noodles
- packet of baby sweet corn
- 2 garlic cloves
- 1 tbsp Chinese black bean sauce
- 2 tbsp oyster sauce
- 5 tablespoons oil for stir frying, or as needed
- Cut the flank steak or sirloin steak across the grain into thin strips about half a centimeter thick.
- In a large flat dish add the dark soy sauce, rice wine, sugar, sesame oil, and cornstarch. Marinate the steak in the mixture for 15 minutes.
- While the steak is marinating, prepare the vegetables.
- Finely chop the garlic cloves, coarsely chop the sweet corn and cut the cooked noodles into three centimeter strips.
- Heat the wok and add two tablespoons oil. When the oil is hot, add the beef. Lay flat and allow the steak to brown slightly.
- Stir in the black bean sauce and stir-fry the beef until it is browned and nearly cooked through. Remove from the wok.
- Clean the wok and add two more tablespoons oil. Once the oil is hot, add the garlic and stir-fry until aromatic.
- Add the rice noodles and stir fry until browned.
- Remove the noodles from the direct heat of the wok by pushing them up to the sides.
- Add one tablespoon oil. When the oil is hot, add the baby corn and stir-fry briefly.
- Mix with the noodles, stir in the oyster sauce and add the beef back into the wok.
- Combine everything together and serve hot.